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Community Recipe
from [janebanta]
Summer Vegetable Ceviche

Summer Vegetable Ceviche

I substituted edamame for the lima beans......yum!

  • Yield: 8 servings


  • 1 cup(s) fresh lima beans or edamame
  • 1 teaspoon(s) lemon zest finely grated
  • 1/3 cup(s) fresh lime juice
  • 1/4 cup(s) extra virgin olive oil
  • 1 scallion thinly sliced
  • 1 jalapeno seeded and thinly sliced
  • 1 small shallot thiinly sliced
  • sea salt
  • 1 1/2 cup(s) fresh corn kernals - 2 ears
  • 2 nectarenes cut into thin wedges
  • 1 Haas avacago cut into 1/2 inch cubes
  • 1 large orange bell pepper finely julienned
  • 1 pint(s) cherry tomatoes halved
  • 1/2 cup(s) cilantro coarsely chopped


In small saucepan of salted boiling water cook lima beans until tender about 10 min. Drain the beans and rinse under cold water.

In large bowl, whisk the lime zest and juice with oil, scallion, jalapeno and shallot; seeason with salt. Gently fold in beans, corn , nectarenes, avocado, orange pepper, and tomatoes. Refrigerate for at least 2 hours. Fold in cilantro just before serving and serve chilled.

This salad can be refrigerated for up to 8 hours.

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Summer Vegetable Ceviche Recipe